This Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
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Equipment
Mixer
9 X 9-inch cake pan
Ingredients
8tablespoonsunsalted butterplus additional for greasing the pan
1 ½cupsgranulated sugar
1cuppumpkin pureé
2eggs
1teaspoonpure vanilla extract
2cupscake flour
2teaspoonspumpkin spice
1teaspoonbaking soda
½teaspoonsalt
½cupmilk
1 ½teaspoonswhite vinegar
1cupchocolate chunks
Pumpkin Spice Cream Cheese Frosting
8ouncescream cheeseroom temperature
8tablespoonsunsalted butterroom temperature
2cupsconfectioners' sugarsifted to remove any lumps if needed
2teaspoonspumpkin spice
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350 degrees F.
Prepare a 9-inch square cake pan by greasing with butter and lightly flouring.
Measure the 1/2 cup of milk and stir in the white vinegar. Allow it to sit for 15 minutes to sour.
In a stand fitted with the paddle attachment, cream the butter until light. Gradually add the granulated sugar, beating until light.
Add the pumpkin pureé, eggs, and vanilla. Scrape down the sides of the bowl as needed throughout the recipe.
In a small bowl, whisk together the cake flour, pumpkin spice, baking soda, and salt.
Add to the pumpkin mixture and blend well.
Slowly add the sour milk and beat until thoroughly combined, remembering to scrape the sides.
With a rubber spatula, mix in the chocolate chunks.
Pour into prepared pan and bake for approximately 45 minutes until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes before turning out on a wire rack to cool completely before frosting.
Pumpkin Spice Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until well combined. Gradually add the confectioners' sugar. Scrape down the sides of the bowl and add the pumpkin spice and vanilla. Mix until thoroughly combined. Frost cake after it has completely cooled.